4 tbsp. butter
3 tbsp. flour
3/4 tbsp. salt
1 1/2 c. undiluted evaporated milk
1/2 c. water
1 1/2 c. shredded cheddar cheese
1 c. sliced fresh mushrooms
1/4 c. finely chopped onions
12 beaten eggs
1 c. buttered fresh bread crumbs

Melt 2 teaspoons butter in saucepan. Blend in flour and salt. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly until mixture just comes to a boil and thickens.

Remove from heat. Add cheese and stir until melted. Cover and set aside. Melt remaining 2 tablespoons butter in large skillet. Saute remaining mushrooms and onions until all liquid has evaporated. Add eggs and continue cooking and stirring until mixture is just set. Fold eggs into cheese sauce. Pour into 12 x 7 1/2 x 2 inch baking pan.

Sprinkle bread crumbs over mixture. Cover and refrigerate overnight. Bake uncovered, in moderate oven (350 degrees) for 20 to 25 minutes or until heated through. 6 to 8 servings.